Judit Tarekné Tilistyák

Nutritive value and aflatoxin contamination of gluten-free flours

Introduction

Nutritive value and aflatoxin contamination of gluten-free flours. Explore nutritive value and aflatoxin contamination in 49 gluten-free flours (cereals, pseudo-cereals, oilseeds). Discover nutrient differences, mostly safe aflatoxin levels, and identify exceptions.

Abstract

There is a growing interest in making versatile gluten-free (GF) foods not only for patients, but also for health-conscious individuals who choose to keep a gluten-free diet. We aimed to investigate gluten –free flours from natural sources and from minimal processing through comparative analyses of the nutrition facts from the labels, and the determination of total aflatoxin contamination levels. Of the 49 flour samples, 6 types were from gluten-free cereals, 5 types from pseudo-cereals, and 15 types were oilseed press cake powder. Almond flour, grape skin powder and GF oat bran. Aflatoxin was determined using Neogen Q+ for Aflatoxin procedure after sample extraction with aqueous ethanol solution. We found significant differences regarding the fat, dietary fiber and protein content, the energy content did not differ significantly and was in the range 298-360 kcal/100 g. With the exception of walnut press cake powder, fatty cocoa powder and quinoa flour, all the samples were qualified as safe ingredient as their aflatoxin content did not exceed the official limit. The studied gluten-free flours are safe and nutrient rich materials for gluten-free diet.

Review

This manuscript addresses a highly relevant and timely topic concerning the increasing demand for gluten-free (GF) food options, driven by both medical necessity and wellness trends. The study's clear objective to comparatively analyze the nutritive value and, critically, the aflatoxin contamination levels of a diverse range of GF flours is significant for ensuring the safety and nutritional quality of these widely consumed ingredients. The authors have undertaken a comprehensive investigation of 49 different flour samples, covering a broad spectrum of sources including cereals, pseudo-cereals, and various oilseed press cakes, which provides a strong foundation for their assessment. The methodology employed, integrating an analysis of nutrition facts from labels with a specific and recognized analytical method (Neogen Q+ for Aflatoxin) for safety assessment, is appropriate and robust for the study's aims. The findings offer valuable insights into the nutritional landscape of GF flours, revealing significant variability in key macronutrients like fat, dietary fiber, and protein content, while energy content remained relatively consistent. Crucially, the simultaneous investigation into aflatoxin contamination provides vital safety data. While the majority of samples were deemed safe, the identification of specific flours—namely walnut press cake powder, fatty cocoa powder, and quinoa flour—exceeding official aflatoxin limits is a critical finding that warrants careful consideration from consumers, manufacturers, and regulatory bodies. The study's overall conclusion that the majority of gluten-free flours are safe and nutrient-rich materials for a GF diet is well-supported by the presented data, offering reassuring information to the public. However, the clear identification of specific contaminated flours underscores the importance of stringent quality control and monitoring within the GF food industry to mitigate potential health risks. This research makes a valuable contribution by addressing both the nutritional quality and crucial safety aspects of gluten-free flours in a single, well-executed study, providing essential data that will be beneficial for consumers, product developers, and regulatory agencies alike in promoting safer and healthier gluten-free dietary choices.

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